 Potatoes and avocado
As the evenings grow longer and al fresco dining becomes more achievable in our fickle Christchurch climate, it is nice to start cooking hearty, healthy salads. New potatoes or the petite gourmet potatoes from Oamaru make delicious salads.
Their waxy texture is pleasant to bite into and when coated with a flavoursome dressing, become a hearty meal.
The combination of potatoes with avocado and fresh herbs such as basil, fennel or coriander works exceptionally well. The potatoes readily complement the flavours of the herbs.
Potatoes and avocado mousse
- 1 kg of new potatoes. These can be boiled or roasted depending on your mood.
- A bunch of spinach or water cress with fresh green leaves
- 1 - 2 avocado
- fresh mint or fennel
- Grilled slices of bacon to garnish
Avocado Mousse
- 1 - 2 ripe avocado
- juice of 1 lime
- 100 ml crème fraiche
- 1 Tbsp fresh fennel or mint, finely chopped
Cut the avocado into small pieces. Place in a bowl and squeese over the lime Using a fork, gently mash the avocado. Press through a fine sieve into another bowl. Fold through the crème fraiche until the mixture is thick and silky. Stir through the fennel. Cover the mixture with plastic film and refrigerate until needed.
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